Miso Sweet Potato and Broccoli Bowl - Pressure Cooker Style
This cozy vegan power bowl combines roasted sweet potatoes and broccoli with a savory miso dressing, made effortless for the pressure cooker—perfect comfort food with colorful, healthy flavor.
Equipment
- 1 Mixing bowl for whisking dressing
Ingredients
Main ingredients
- 2 medium Sweet potatoes peeled and cubed
- 1 head Broccoli cut into florets
- 2 tablespoons Olive oil for roasting
- ¼ cup White miso paste for dressing
- 2 tablespoons Rice vinegar adds tang
- 1 tablespoon Soy sauce for umami
- 1 tablespoon Maple syrup to sweeten things up
- 1 teaspoon Sesame oil gives that nutty punch
- 1 tablespoon Fresh ginger grated
- 1 clove Garlic minced
- 2 cups Brown rice cooked, for serving
- Toasted sesame seeds for garnish
- Green onions sliced, for garnish
Instructions
Instructions
- Peel and cube sweet potatoes, toss with 1 tablespoon olive oil, and spread on half of a baking sheet lined with parchment paper.
- Roast sweet potatoes at 400°F for 15 minutes. Cut broccoli into florets, toss with remaining oil, and add to the tray. Roast an additional 15 minutes.
- Whisk together miso paste, rice vinegar, soy sauce, maple syrup, sesame oil, ginger, and garlic to make a dressing.
- Cook brown rice (optional: use pressure cooker while veggies roast).
- Layer warm brown rice in bowls, top with roasted sweet potatoes and broccoli, drizzle miso dressing, and garnish with sesame seeds and green onions.
Notes
Add fresh green onions and toasted sesame seeds after reheating for best texture and flavor.